There was a president (George Herbert Walker Bush) who banned broccoli from the White House while he was in office. When I first started dating my husband, I made a lovely chicken and broccoli casserole for dinner and was told upon presentation that he didn’t eat broccoli. He was ill one time while eating it as a child and decided that he was never eating it again. I batted my eye lashes and pleaded with him to try it, since I worked so diligently to make a delicious meal just for him. He fell under my spell and warily tried the broccoli, eating mostly rice and chicken, but nibbling at the broccoli. Slowly, I incorporated one of my favorite vegetables into our dinner menus and now we’re all broccoli eaters.
Some days cooking dinner is a really good thing, unless it’s too good and you end up spooning out tastes over and over because it’s so delicious you can’t resist. I had trouble resisting this soup while waiting for my husband to come home for dinner. Leeks are so good with broccoli in soup, they’re sweet with a little onion-y type flavor. I sauteed the leeks to carmelize them in olive oil and then cut the broccoli florets close to the top and sauteed them for a little bit before pulling them out of the ceramic cast iron dutch oven I was cooking in.
I simmered the rest of the broccoli in home made chicken broth that I canned earlier this year, until they were softened. I let it cool a little before using the food processor on the broccoli and broth. If you would like a smoother soup, don’t chop off the flowery tips and set them aside, add them in with the rest, and use a blender instead of a food processor to make it really smooth. I like chunks in my soup. I also added cream to the food processor to blend the soup together. Then reheat and toss in the broccoli florets – pulling it off the heat when it reaches the correct texture.
The soup was good, but we were bad. I kept taking swipes out of the bowl every time I went by, and I think I went by many times. My husband and I ate dinner, and then I caught him spooning out more. We didn’t leave any for my son- seriously, none. He had a sandwich. I guess he should have come home on time for dinner.
- 2 large leeks
- 2 medium broccoli heads
- 2 tbs oil
- 1 tbs butter
- 1 quart chicken broth
- 1 pint cream
- Herbs – thyme, parsley
- Heat oil and butter in the bottom of a soup pot or enameled cast iron pot.
- Remove tips from the heads of broccoli and toss in oil.
- Take out and set aside.
- Chop up leeks, leaving green tops and using the white bottom.
- Rinse to get rid of sand and grit.
- Carmelize in the oil over a low medium heat.
- Pour in the Chicken stock and heat to simmer.
- Peel the outer bottom of the broccoli – that portion can be fibrous, but underneath is delicious broccoli insides.
- Chop the rest of the broccoli up to about 1 inch X 1 inch chunks and throw into stock to soften.
- When the broccoli is soft, remove from heat and let sit for a few minutes to cool just a tad.
- In batches, puree the broccoli and leeks, add in milk and pulse again.
- Pour back into the stock pot, add in the broccoli florets and herbs, then reheat.